Black Pepper Tofu

Published on December 2, 2020 | By
black pepper tofu

I adapted this recipe for black pepper spicy tofu from Ottolenghi’s cookbook, “Plenty.”Even if you think that you don’t like tofu and cannot imagine ever eating it for a meal, please consider giving this recipe a try. It is absolutely addictive.

You must use very firm tofu so that the cubes of tofu stay intact while frying. Dusting the tofu with cornstarch also helps the tofu maintain its shape and consistency. After the tofu has been cooked to a crisp golden brown, a light sauce is created with butter, green onions, garlic, soy sauce, and of course, lots of fresh ground black pepper. Serve the black pepper tofu over steamed brown rice for a sweet and spicy vegetarian main course.

Check out my other vegetarian recipes here.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lbs firm tofu
  • 1/4 cup vegetable oil
  • cornstarch to dust the tofu
  • 3-4 TBSP butter
  • 1/8 tsp red pepper flakes
  • 5 garlic cloves, crushed
  • 2 TBSP fresh ginger, chopped
  • 5 TBSP soy sauce
  • 1 TBSP honey
  • 3 TBSP freshly ground black pepper
  • 10 green onions, chop white part of 4 green onions, slice green tops of

Instructions

  1. Cut the firm tofu into cubes about 1/2" x 1/2." Heat the oil in a large skillet over high heat. Toss the tofu with cornstarch and shake off the excess. Add the cornstarch coated cubes to the hot oil. Fry the cubes, turning often, until golden all over. Transfer the browned cubes to a platter with paper towels.
  2. Remove the oil from the pan. Melt the butter in the skillet over low to medium heat. Add the chopped white parts of the green onions, ginger, garlic and red pepper flakes. Sauté for about 5-10 minutes.
  3. Mix 2 TBSP of soy sauce with the honey. Add the soy sauce with honey, the dark soy sauce, and ground black pepper.
  4. Add the tofu back to the skillet and warm it up in the sauce for a few minutes. Stir in the green onion tops. Serve hot as is or with steamed rice.
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